#filipino-cuisine

#filipino-cuisine

Pork in the Philippines is a very big protein, there's a lot of different variations of pork,

We're just focusing now on the dishes that I grew up eating, the dishes that I love eating every day, said Valdez. Mostly, the food that we're serving at Naks is like the original form of it. What you can see back home, this is the same food that we're serving at Naks.

Although the brand and the concept was great, everything looked great on the surface level, we were having difficulty making ends meet with the current situation with our economy and situation in DC.

At Tatlo, tucked behind the historic Old Absinthe House at the center of touristy Bourbon Street, the longtime chef offers a bit of serenity.

The Isla Grand Restaurant Bar & Banquet is a lively new venue in Pleasant Hill, offering a vibrant party atmosphere with live entertainment, drawing large crowds.

Señor Sisig at Thrive City offers a unique dining experience with their trademark Filipino-inspired burritos and sinigang wings, perfect for game days.

Organizers of the Community Care Meryenda event expressed their commitment to support victims' families, stating, "We're reminded that while this is a horrific event, it will not deter us from continuing to take up space and share our culture and history together."

Omar Shah's new restaurant, Belly, brings a fresh dining experience to Kentish Town with a unique blend of Filipino and European flavors, elevating simple dishes with global ingredients.

Bagoong, of course, offers more than just salt. "It's a very umami, strong flavor-bomb," says Woldy Reyes. Made with sugar, garlic, onion, vinegar, and that magic ingredient, MSG, it’s an exercise in layered flavor.

Filipino fried chicken became popular after World War II when local restaurants started serving it to American G.I.s. It resembles American fried chicken with its marinated, dredged and breaded preparation.